Made with AI
Steamed Red Date and Walnut Cake
60 min 557 kcal per serving Medium
Ingredients
4 Servings
- Pitted Chinese red dates180 g
- All-purpose flour180 g
- Brown sugar60 g
- Large eggs3 large eggs
- Vegetable oil40 ml
- Whole milk150 ml
- Walnuts30 g
- Baking soda5 g
Instructions
- 1
Finely chop the pitted Chinese red dates and place them in a small saucepan with the whole milk.
- 2
Cook the dates and milk over low heat for 8–10 minutes, stirring frequently, until the dates soften and absorb most of the milk. Remove from the heat and let the mixture cool slightly.
- 3
Mash or blend the softened dates and milk into a thick, mostly smooth paste.
- 4
Grease a 20 cm round heatproof cake pan with a small amount of the measured vegetable oil, then line the bottom with parchment paper.
- 5
Roughly chop the walnuts. Reserve a small portion for the top of the cake, if desired.
- 6
Crack the eggs into a large mixing bowl. Add the brown sugar and whisk for 3–4 minutes, until the mixture becomes lighter and slightly foamy.
- 7
Whisk in the remaining vegetable oil, followed by the red date mixture, until evenly combined.
- 8
Sift the all-purpose flour and baking soda into the wet mixture. Fold gently just until no dry flour remains, taking care not to overmix.
